Description
Delightfully elegant Apple Roses made with thinly sliced Pink Lady or Honeycrisp apples, buttery brown sugar brandy spread, and flaky puff pastry. These beautiful pastries are baked until golden and perfect for a stunning dessert or special breakfast treat.
Ingredients
Scale
Preparation
- Cooking spray
Apples
- 2 Pink Lady or Honeycrisp apples, cored and thinly sliced
- Juice of 1 orange
Butter Mixture
- 4 Tbsp. (1/2 stick) unsalted butter, softened
- 1/4 cup packed light brown sugar
- 1 Tbsp. brandy
Puff Pastry
- 2 sheets puff pastry, thawed if frozen and kept cold in refrigerator
Finishing
- 1 Tbsp. turbinado sugar
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 400°F (205°C) and generously coat a standard 12-cup muffin tin with cooking spray to prevent sticking.
- Soften apples: In a medium bowl, toss the thinly sliced apples with the fresh orange juice to prevent browning. Arrange the apple slices on a parchment-lined baking sheet, allowing some overlap. Bake in the oven for about 5 minutes until the apples become soft but not mushy. Let them cool slightly before handling.
- Make butter mixture: While the apples bake, combine the softened unsalted butter, packed light brown sugar, and brandy in a small bowl, stirring until smooth and well blended.
- Prepare puff pastry strips: Cut each thawed puff pastry sheet into 6 long strips approximately 10 to 12 inches each, resulting in 12 strips total. Using a small spatula, evenly spread the butter mixture over each strip.
- Assemble apple roses: Place the strips with the long side facing you. On each strip, layer 10 to 12 thin apple slices so the skin side faces upward and the cut side faces down, overlapping the slices slightly and ensuring they extend a bit beyond the top edge of the pastry strip. Carefully roll each strip tightly from one end to form a rose shape. Place each rolled strip upright into the prepared muffin tin to maintain shape while baking.
- Bake pastries: Bake the apple roses in the preheated oven for 30 to 35 minutes, or until the puff pastry has puffed fully and turned a beautiful golden brown. Once baked, sprinkle the tops with turbinado sugar for added crunch and sweetness. Allow to cool before serving.
- Make ahead tips: Apple roses can be made up to 3 days in advance. Store them in an airtight container at room temperature. The butter mixture can be prepared a day ahead as well; store it in an airtight container in the refrigerator and bring to room temperature before spreading on the pastry.
Notes
- Use Pink Lady or Honeycrisp apples for their firm texture and natural sweetness.
- Be sure to thinly slice apples to allow easy rolling and soft texture after baking.
- Keep puff pastry cold until ready to use to ensure optimal puffiness.
- Orange juice prevents apples from browning and adds a subtle citrus flavor.
- Brandy in the butter mixture adds depth but can be omitted for a non-alcoholic version.
- Serve these pastries slightly warm or at room temperature for best flavor and texture.
- These roses make a beautiful presentation for special occasions or brunch.
Nutrition
- Serving Size: 1 pastry rose
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
